Name: Portuguese Baked Eggs
Yield: 6 Servings
Ingredients: ¼ cup olive oil; 3 bell peppers, any color, thinly sliced; 1 medium red onion, thinly sliced; 2 beefsteak tomatoes, cut into wedges; 8 garlic cloves, thinly sliced; 1 jalapeño, with seeds, halved lengthwise; ¼ cup fresh basil leaves; 2 tablespoons fresh oregano leaves; 1½ teaspoons chili powder; 1 teaspoon paprika; Kosher salt and freshly ground black pepper; 1 cup ricotta; 6 large eggs; 1 cup grated sharp white cheddar (about 4 oz.); ¼ cup grated Parmesan (about 1 oz.); Toasted country-style bread (for serving)

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Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

Recipe notes